Vegan Spanakopita (Greek Spinach Tofu Pastry)

King International is an Australian-based soy company with over 30 years of experience down under. The following recipe is in collaboration with King International.

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Prep Time 10

Cook Time 30

Total Time 40

Course dinner

Servings

Ingredients

1 package filo pastry, defrosted
1 onion, diced
500 g spinach
2 tbsp chopped dill
2 tbsp chopped mint
1/4 cup chopped parsley
1/4 tsp grated nutmeg
350 g Pureland Hard Tofu
2 tbsp nutritional yeast
juice half a lemon
salt and pepper to taste
oil

Instructions

Preheat oven to 175ºC
Crumble tofu in a large bowl and add lemon juice and nutritional yeast. Set aside.
In a hot pan, add olive oil and cook the onion until translucent
Add in spinach and cook until it begins to wilt
Take the pan off the heat and mix in the herbs and nutmeg. Allow to cool
Fold the spinach into the tofu mixture, and add salt and pepper to taste
Grease a pie dish with olive oil and place one sheet of filo pastry on the dish, with half of the sheet in the dish and the other half hanging over the edge of the dish.
Brush the pastry with oil and add another sheet on top and repeat until you have 6 layers of pastry. Make sure to slightly turn each sheet so that the layers of sheets fan out in a circle and cover the entire dish.
Add the spinach tofu filling onto the pastry, and fold the overhanging pastry over the filling to cover it.
Brush the top with oil and bake for 20-25 minutes or until the pastry is golden brown.
Allow to cool on a wire rack for at least 10 minutes.

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Vegan Spanakopita (Greek Spinach Tofu Pastry)